Nana's nourishing chicken soup

Recipes 16/06/2018
Photo: Supplied.

The onions and garlic in this recipe contain potent anti-bacterial and anti-viral properties, while the minerals extracted from the prolonged simmering of the chicken bones combine to produce a nourishing soup perfect for boosting the immune system during these colder months.

Serves 6 - 8


  • 2 chicken carcasses (available from the butcher and supermarkets)
  • 1 large onion, diced
  • 1 garlic bulb; cloves separated, peeled and roughly chopped
  • 1 cup quinoa or brown rice
  • 3 carrots, grated
  • 1 cup grated celeriac OR 4 stalks of celery and green tops, finely chopped
  • handful parsley, finely chopped
  • 1/2 tsp sea salt


  1. Place the chicken carcasses in a large saucepan and cover with 3 litres of cold water. 
  2. Add the chopped onion and bring to a boil. 
  3. Simmer gently for 1 hour.
  4.  Skim off any foam that forms on the surface with a spoon or small sieve, as this can taint the flavour of the soup.
  5. Using tongs, remove the carcasses and place it in a bowl.
  6. Bring the stock back to the boil and add the garlic, quinoa, prepared vegetables, half of the chopped parsley and salt. 
  7. Simmer for a further 20 minutes until the quinoa is cooked and the vegetables are tender. 
  8. Adjust the seasoning to taste.
  9. Meanwhile, remove any meat from the chicken carcass and add it to the soup. Serve garnished with chopped parsley.
  10.  Freeze extra soup into portioned containers for a quick meal.

Recipe provided by Nicola Galloway. 

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